“The moldy friends we celebrate today are the artistic streaks of blue, grey, and green mold. These are specific strains of Penicillium (like Penicillium roqueforti or glaucum) that are intentionally introduced to cheeses. They create the bold flavors and creamy textures we love.” I have some moldy cheese, I wonder if I eat it with the Penicillium in it if it’ll help with the gout in my left knee.
I have some moldy cheese in the fridge, but I don’t think it’s supposed to be..............